Got this as a gift second handed and would like to sharpen it and make it usable again. The serrated top part started to just break off, so I am cautious about potential metal parts in my food. Any tips welcome, thanks.
this post was submitted on 16 Jun 2026
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Not sure I fully understand. There are only two parts/types of metal, the silverish grey (appears as two colours in the picture) and the dark blade which is the core and held by the outer layer.
If I were to grind more off the dark, there would be no more blade to cut with. So I'm reluctant to shave off more further down. What would be the benefit?
I think they mean the dark part should probably be the same width at the tip as it is at the base, but difficult to tell without a macro lens photo of the tip of the blade ๐